Step 1

First, preheat your oven to 325 °F.

Step 2

Sift the almond flour through a sieve and into a medium-sized bowl.

Step 3

Now add the baking soda and a generous pinch of salt.

Step 4

Combine the ingredients thoroughly with a wire whisk and set aside.

Step 5

In a separate larger bowl, add the softened butter.

Step 6

Then, add in the brown swerve and confectioners swerve.

Step 7

Use a hand mixer and cream the butter and sweetener together for 3-5 minutes - making sure to scrape down the sides of the bowl throughout the process.

Step 8

Crack a large room-temperature egg into the bowl and mix.

Step 9

Next, add in the vanilla extract and mix again until everything is well combined.

Step 10

Now, add just half of the dry ingredients into the bowl and mix with a rubber spatula.

Step 11

Once the dry ingredients have been incorporated, add the rest and mix again.

Step 12

Then, fold in the 0 net carb chocolate chips.

Step 13

Refrigerate the dough for 30 minutes.

Step 14

Once the dough is chilled, use a cookie scoop to form 12 equal-sized cookies.

Step 15

You don’t want to crowd your cookies on the sheet so you can use two separate baking sheets for this if necessary.

Step 16

Bake them for 3 minutes, flatten the tops of the cookies with the back of a spoon, and then continue to bake for another 5-7 minutes.

Step 17

The cookies will be extremely soft when they come out of the oven so let those rest for another 30 minutes.

Step 18

Once they’ve had time to set, you can serve and enjoy!